Artemisia Gum (Sa-son seed Gum)
Thickeners
Emulsifiers
complex polysaccharide
$7.40 ~ $11.10
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is Artemisia Gum (Sa-son seed Gum)?
Artemisia Gum (Sa-son seed Gum) is a natural polysaccharide hydrocolloid derived from *Artemisia sphaerocephala* seeds, used mainly as a powerful thickening, stabilizing, and texture-modifying agent in food and cosmetic formulations.
How is Artemisia Gum (Sa-son seed Gum) made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Reception | Sourcing and cleaning of high-quality Artemisia (Sa-son) seeds. | Control Point: Visual inspection for foreign matter (dust, stones, twigs), and lab testing for moisture content and purity. Note: Seed origin and quality are fundamental to the final gum properties. |
| 2 | Dehulling & Splitting | Mechanical cracking of seeds to remove the outer husk and separate the endosperm (the gum-containing part). | Control Point: Efficiency of husk removal and integrity of the endosperm. Note: Incomplete dehulling introduces impurities and color, while excessive damage to the endosperm can reduce gum yield. |
| 3 | Hydration & Extraction | Soaking the cleaned endosperm in purified water with continuous agitation to allow the gum to leach out and form a viscous solution. | Control Point: Water temperature, pH, and hydration time. Note: These parameters are optimized to maximize gum extraction and viscosity without causing microbial growth or gum degradation. |
| 4 | Filtration / Centrifugation | Separating the viscous gum solution (extract) from the insoluble seed parts (fiber, protein, etc.). | Control Point: Filter mesh size or centrifuge G-force. Note: The goal is to achieve a high-clarity solution by removing all particulate matter, which is crucial for food-grade applications. |
| 5 | Precipitation | Adding an alcohol (typically Isopropyl Alcohol or Ethanol) to the gum solution to precipitate the gum as a fibrous solid. | Control Point: Alcohol concentration and ratio to the gum solution. Note: This step purifies the gum, as only the hydrocolloid is insoluble in the alcohol-water mixture. |
| 6 | Dewatering & Drying | Separating the precipitated gum from the liquid and drying it in industrial dryers to a low moisture content. | Control Point: Drying temperature and duration. Note: Must be carefully controlled to prevent thermal degradation of the gum and to ensure final moisture content is within specification (e.g., <12%) to guarantee shelf stability. Check for residual solvent. |
| 7 | Milling & Sieving | Grinding the dried, coarse gum into a fine powder and sifting it through screens to achieve a specific, uniform particle size. | Control Point: Screen mesh size (e.g., 100 mesh, 200 mesh). Note: Particle size directly impacts the gum's rate of hydration, dispersibility, and texture in the final application. |
| 8 | Quality Control & Blending | Blending different production batches for consistency and performing final lab tests. | Control Point: Final product testing for viscosity, pH, microbial count (Total Plate Count, E. coli, Salmonella), heavy metals, and ash content against specifications. |
| 9 | Packaging | Filling the finished Artemisia gum powder into food-grade, sealed, moisture-proof bags or containers. | Control Point: Package integrity, correct labeling with batch number and expiry date. Note: Product must be stored in a cool, dry environment to prevent caking and degradation. |
Technical Specifications
| Chemical Formula | complex polysaccharide |
| Solubility | forms viscous solution in water |
| Storage Conditions | cool, dry, away from light |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
bakery
beverages
dairy
sauces
dressings
Mechanism of action:
| Parameter | Artemisia Gum (Sa-son seed Gum) |
|---|---|
| Functional Category | Hydrocolloid; Thickening Agent; Stabilizer; Gelling Agent |
| Key Ingredients | High molecular weight galactomannan polysaccharide extracted from the seeds of Artemisia sphaerocephala Krasch. |
| Mechanism of Action | The long-chain galactomannan molecules hydrate rapidly in aqueous systems, creating extensive hydrogen bonding with water molecules. Intermolecular chain entanglement and association form a three-dimensional network that immobilizes free water, thereby increasing viscosity and forming a stable gel or sol structure. The specific mannose-to-galactose ratio influences its rheological properties and synergistic interactions with other hydrocolloids. |
| Application Effect in Product | Provides rapid viscosity development and stable texture in sauces, dressings, and beverages. Improves mouthfeel and body. Prevents syneresis in dairy and plant-based products. Controls ice crystal growth in frozen desserts. Enhances moisture retention and crumb structure in baked goods. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Artemisia Gum (Sa-son seed Gum) | Plant Seed Gum (Galactomannan) | Forms strong, highly elastic, thermo-reversible gels on its own. Good heat and acid stability. | Superior elasticity and gel strength compared to other seed gums. Excellent freeze-thaw stability. Gels without synergistic agents. | Limited global supply and regulatory approval. Higher cost and lower availability than common gums. | Plant-based jellies, desserts, noodle texturizing, meat analogues requiring a uniquely elastic, bouncy texture. | For creating a uniquely elastic, thermo-reversible gel texture that is difficult to achieve with other single hydrocolloids. |
| Guar Gum | Plant Seed Gum (Galactomannan) | Builds high viscosity in cold water. Does not form a true gel alone. | Very low cost and widely available. Excellent thickening power at low concentrations. Easy to use (cold soluble). | Does not gel. Can have a slight beany off-flavor. Viscosity can be reduced by heat and acid. Texture can be slimy at high concentrations. | Thickening sauces, dressings, soups, ice cream stabilization, gluten-free baking. | For cost-effective, high-viscosity thickening without gelling, especially in cold applications. |
| Locust Bean Gum (LBG) | Plant Seed Gum (Galactomannan) | Requires heating to hydrate. Forms strong, elastic gels in synergy with xanthan or carrageenan. | Provides a rich, creamy mouthfeel. Excellent at preventing ice crystal growth in frozen desserts. Strong gelling synergy. | Insoluble in cold water. Does not gel on its own. More expensive than guar gum. | Ice cream, cream cheese, fruit preparations, dairy products, creating robust gels with other hydrocolloids. | For premium creamy textures, ice crystal control, and creating strong, elastic synergistic gels. |
| Tara Gum | Plant Seed Gum (Galactomannan) | Properties are intermediate between guar and locust bean gum. Partially soluble in cold water. | Cleaner, more neutral flavor profile than guar gum. Creates a smooth texture and creamy mouthfeel. | Less thickening power than guar gum. Less gelling synergy than LBG. Not as widely available as guar or LBG. | Dairy products (yogurt, soft cheese), sauces, frozen desserts, bakery fillings. A functional replacement for LBG. | As a replacement for LBG or for applications needing a clean flavor and creamy texture without guar's sliminess. |
| Xanthan Gum | Microbial Polysaccharide | High viscosity at low shear (excellent suspension). Instantly soluble. Stable across a wide pH and temperature range. | Exceptional stability in harsh conditions (acid, salt). Superior particle suspension. Strong synergy with LBG to form gels. | Texture can be described as slimy. Produced by fermentation, not a seed extract. | Salad dressings, sauces, beverages, gluten-free baking, thickening and stabilizing acidic or salty products. | For unmatched stability in challenging formulations and for suspending solids like herbs or spices. |
| Konjac Gum | Plant Tuber Polysaccharide | Forms very strong, thermo-irreversible gels (especially with alkali). Absorbs a high amount of water. | Creates extremely firm, chewy, heat-stable gels. Has synergistic effects with xanthan and carrageenan. Calorie-free. | Gels are not heat-reversible. Texture can be rubbery if not controlled. Can be difficult to disperse. | Shirataki noodles, Asian jelly desserts, vegan gelatin or seafood alternatives, fat replacement in processed meats. | To create very firm, heat-stable, and chewy textures, particularly for vegan and low-calorie applications. |
Technical Documents
Available Documentation
technical sheet available
Safety Data Sheet (SDS)
SDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications